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Low FODMAP Mini Banana Pancakes

Low FODMAP Banana Pancakes
LF Low FODMAP GF Gluten Free DF Dairy Free NF Nut Free
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Low FODMAP Mini Banana Pancakes

Prep
5 MIN
Cooks in
20 MIN
🍽
Serves
2
By Alana Scott  ·  Dietitian reviewed by Audrey Inouye (RD)
Last updated Jul 1st, 2025  ·  Featured in Baking, Breakfast, Christmas, Dessert, Lunch, Vegetarian Options
These low FODMAP mini banana pancakes make a deliciously filling breakfast! They aren't as light and fluffy as regular pancakes, instead, I would describe them like mini slices of banana bread in pancake form. They are a tasty low FODMAP recipe by themselves or try topping them with coconut yoghurt and blueberries.

Ingredients

Make gluten free

(4 mini pancakes per serve)

Mini Banana Pancakes

2   banana (firm - no brown spots)
2   large egg
2   gluten free plain flour
1   brown sugar
0.25   baking powder
1   salt
0.5   ground cinnamon
0.25   ground nutmeg
3   butter or dairy free spread (for cooking)

Toppings

10   blueberries (fresh or frozen)
6   plain lactose free yoghurt (or coconut yoghurt)
1   icing sugar

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Method

  1. In a large bowl peel and mash the bananas until smooth, then whisk through the eggs. Add the baking powder, salt, gluten free flour, cinnamon, nutmeg and brown sugar. Mix until well combined.
  2. Heat a large frypan over medium heat. Add a tablespoon of dairy free spread or butter. Scoop the batter into the pan. Each pancake needs about 3 tablespoons of batter. Allow the batter to cook, until you see small bubbles forming on top. Peak underneath the pancake and if it’s golden brown gently flip it. Cook each pancake until both sides are golden brown. Add more dairy free spread as needed. If at any stage your pan becomes too hot turn it down to medium low.
  3. Serve the pancakes with layers of low FODMAP yoghurt and blueberries. Dust with powdered sugar/icing sugar if desired.
SHOW NUTRITION

Nutrition per serve

  • Standard
    • |
  • Dairy Free
    • |
  • Gluten Free
Calories 419
Fat 23.7g
Saturates 4.8g
Protein 11g
Carbs 41.3g
Sugars 23.5g
Fibre 2.6g
Salt 0.4g
Iron 1.6mg
Calcium 141.8mg
Calories 479
Fat 33.1g
Saturates 13.5g
Protein 10.5g
Carbs 36.5g
Sugars 19.6g
Fibre 3.6g
Salt 0.4g
Iron 2.7mg
Calcium 93.8mg
Calories 419
Fat 23.7g
Saturates 4.8g
Protein 11g
Carbs 41.3g
Sugars 23.5g
Fibre 2.6g
Salt 0.4g
Iron 1.6mg
Calcium 141.8mg
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Profile photo of Alana Scott
Author

Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more

Profile photo of Audrey Inouye (RD)
Dietitian reviewer

Audrey Inouye (RD)

Audrey Inouye is a FODMAP trained registered dietitian in Canada. She began her career in public health by managing community outreach and peer support programs for diabetes and prenatal nutrition. Audrey later branched into private practice and founded I... Read more

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